SANDRA'S ONE POT VENISON GOULASH

 

Prep: 10 Mins.

Cook: 40 Mins.

Rest: 5-10 Mins.

Servings: 8-10

Ingredients

1 pound ground venison
1 small onion, diced
½ red bell pepper, diced
1/2 cup diced celery
1 small can sliced mushrooms, drained
2 teaspoons granulated garlic
1 teaspoon onion powder
1-1/2 cups water
1 can (14.5 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes, undrained
1-1/2 teaspoon Italian seasoning
½ teaspoon agave
½ teaspoon crushed red pepper flakes
1 tablespoons Worcestershire sauce
1/4 cup ketchup
2 teaspoons apple cider vinegar
1-1/4 cups uncooked elbow macaroni

Method

In a 6 quart heavy bottom saucepan, cook and crumble beef over medium-high heat until no longer pink.
Add the onion, green pepper, celery and mushrooms. Cook until tender, about 3-5 minutes.
Add garlic and onion powders, water, tomato sauce, diced tomatoes and its juice, Italian seasoning, agave, crushed red pepper flakes, Worcestershire sauce, ketchup, and apple cider vinegar.  
Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 20 minutes. 
Add the elbow macaroni and stir well. Return lid and continue to simmer for 15 minutes, covered, or until the noodles are done. 
Remove from heat, and allow to sit, covered, for 5-10 minutes and mix well before serving.

SANDRA'S HOMEMADE MILD SWEET ITALIAN MOOSE SAUSAGE

It's imperative to let the flavors meld for a minimum of 12 hours
prior to cooking
this wonderful moose sausage...

Yield: Four 2-1/2 lb. portions (total of 2 lbs.)
Prep: 20 Mins.
Cook Patties: 3-4 Mins per side (7-8 Mins total)

Meld Flavors: 12 hours

 
INGREDIENTS
 
2 pounds lean ground moose (venison or other meats and poultry work well too)
1 tablespoon red wine vinegar
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon fine-ground black pepper
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground fennel seed
--(crush whole seeds in a mortar and pestle or spice grinder)
¼ teaspoon brown sugar
⅛ teaspoon dried oregano
⅛ teaspoon dried thyme
 
METHOD
 
Place ground moose and red wine vinegar in the bowl of a food processor, sprinkle with parsley, garlic powder, onion powder, basil, salt, black pepper, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Gently pulse until flecks of spice are evenly distributed throughout meat (scraping down sides as needed).
 
Form mixture into four 3-inch squares (1/2 lb. ea.), double-wrap each in plastic wrap, label, and date. Refrigerate for at least 12 hours before cooking, or freeze* directly.
 
To cook thawed sausage, heat a large skillet over medium heat. Form mixture into 3" patties that are 1/2" thick.  Working in batches, cook sausage patties in the hot skillet until no longer pink in the center, about 3-4 minutes per side. An instant-read thermometer inserted into the center should read 160F.
 
TIP:
*You can freeze the sausage if desired - when ready to use, pull out of freezer and thaw in refrigerator overnight then continue to prepare as stated above.

Here is the frozen version
(made yesterday and froze overnight)

SANDRA'S ITALIAN-STYLE SALSA

Serve with toast points as an appetizer,

over toasted baguette slices as bruschetta,

or atop breakfast casseroles, hot pizzas,

or serve as a dip with tortilla chips...

Yields: 2 cups

Prep: 15 Mins.

INGREDIENTS

1 medium roma tomato, sliced, de-seeded and finely diced

1 (14.5 oz. can) diced tomatoes, drained, and finely chopped

1 handful fresh basil leaves, julienned

1/4 cup finely diced red onion

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes

1/8 teaspoon agave

1 tablespoon freshly-squeezed lemon juice

1/2 tablespoon balsamic vinegar

1/2 tablespoon extra virgin olive oil

METHOD

Combine all the ingredients in a small bowl, cover and refrigerate for a minimum of 30 minutes to allow flavors to meld.  ~ Enjoy!

SANDRA'S SOURDOUGH and AVOCADO PANZANELLA

It's terrific how these pickled red onions become so crispy

while being refrigerated in this flavorful brine

giving you a delicious sweet-salty vib...

Servings: 4

Prep: 10 Mins.

Toast bread cubes: 12 Mins.

Let stand: 10 Mins.

Sourdough Baguette (recipe)

INGREDIENTS

Panzanella:

2 cups cubed sourdough baguette (measure after cubing)

2 cups chopped tomatoes (measure after chopping)

1/2 teaspoon kosher salt

3 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1/4 cup sliced pickled red onions

2 tablespoons thinly sliced fresh basil leaves

1/4 teaspoon freshly ground black pepper

Final addition:

1 avocado, cut into 1/2" cubes

METHOD

Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until lightly toasted, about 12 minutes.

Pickled Red Onions (recipe)

Meanwhile, place chopped tomatoes in a colander placed over a bowl, and toss them with 1/2 teaspoon kosher salt. Let stand 10 minutes to allow excess liquid to drain, discard juices in bowl.

Whisk the olive oil and vinegar together in a large bowl. Add the toasted sourdough cubes, chopped tomatoes, pickled red onions, basil, and pepper; toss to coat.  Let stand for 10 minutes for flavors to meld.

Just prior to serving, gently fold in the cubed avocado, and then serve. ~ Enjoy!

SANDRA'S ALASKA HEARTY FALL VEGETABLE LASAGNA (Downsized)

You'll never miss the meat with this hearty veggie lasagna,
it's full-flavored and scrumptious,
especially when served with sides of
warm and crispy garlic bread
and a garden salad tossed with a freshly made vinaigrette...

Servings: (4-6)

Prep: 20 Mins.

Bale: 1 hour

INGREDIENTS

White Sauce

1-1/2 cup 2% low-fat small curd cottage cheese

2 tablespoons shredded Parmesan, plus more for topping

1 large egg, beaten

1 garlic clove, minced

1/2 teaspoon dry onion granules

2 tablespoons freshly julienned basil (from my garden)

1 teaspoon dry Italian herb blend

1 teaspoon kosher salt

1/2 teaspoon seasoning salt

1/2 teaspoon freshly ground black pepper

Pasta

10 Curly Edged dry pasta noodles, broke in half and cooked according to pkg directions (only for 12 minutes)

--drain, then pull apart using tongs to cool slightly

Sautéed Vegetable mixture

2 tablespoons Olive Oil

4 mini bell peppers: 2 orange, 2 red, diced (from my garden)

1/4 yellow onion, diced

2 medium zucchini, cut in half lengthwise, then sliced into 1/4" half moons

1/2 teaspoon garlic granules

Pinch of kosher salt

1/4 teaspoon pepper

Shredded Cheese Mixture

2 cups shredded low-fat mozzarella cheese

1 cup shredded Italian blend cheese

Marinara

4 cups marinara sauce (either your favorite store bought, or my homemade recipe; CLICK LINK)

METHOD

Preheat oven to 350F. Set aside an 8x8" square glass baking dish, including a baking sheet to set it on top of while baking (to prevent potential spillage).

In a medium bowl, combine all of the white sauce ingredients; set aside.

Prepare the pasta, as directed above.

In a large non-stick skillet, add the olive oil and heat to medium-high heat. Add all the ingredients and sauté for 7 to 9 minutes, just until the onions are translucent but not browned. Remove from heat to slightly cool.

To arrange the lasagna, add enough marinara to cover bottom of baking dish.  Lay a layer of lasagna noodles, overlapping slightly to cover marinara.  Add enough marinara to cover noodle layer.  Add 1/3 of the sauce mixture, 1/3 of the cheeses, and 1/3 of the vegetable mixture. Repeat laying from the noodles in the opposite direction 1 more time.

To finish, topping off, add the final layer of the vegetable mixture, the remaining cheeses, then top by drizzling 4 strips of marinara across the top (as in photo), then sprinkle the marinara strips with parmesan.

Bake for 40 minutes covered, topped with parchment then foil, for 40 minutes. Uncover (save the parchment and foil to store in frig later if you have leftovers), then continue baking for 20 minutes until top cheesy portions turn golden brown and delicious. Let stand, uncovered, for 15-20 minutes to set prior portioning out and serving.~ Enjoy!

SANDRA'S SNICKERDOODLE BISCOTTI DIPPERS

So satisfying with a nice cup of tea while dipping these tasty jewels,
or coffee, or hot chocolate...it's a win-win! Also, a perfect
tiramisu making substitute vs lady fingers...

Yields: 3 doz (appx)

Prep: 15 Mins.

Bake/Stand/Re-bake: Bake 30 Mins/Stand 15 Mins/Re-bake 10 Mins.

INGREDIENTS

Cream Wet

2/3 cup granulated sugar

6 tablespoons unsalted butter, at room temperature

2 large eggs

1 teaspoon vanilla extract

Sift Dry

2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons cream of tartar

1/4 teaspoon salt

Brush tops of logs (just before baking)

1 egg, beaten

Sprinkle Mix (just before re-baking)

3 tablespoons white sugar

1 teaspoon ground cinnamon

METHOD

Preheat oven to 325 degrees. Line baking sheet with parchment paper; set aside.

In a stand mixer with the paddle attachment, cream together 2/3 cup sugar and butter for 5 minutes on low speed. Add in 2 eggs and vanilla, and continue to cream for 2 minutes longer.

Sift through a sieve placed over wet ingredients in stand mixer bowl, and shake to sift the flour, cinnamon, baking powder and soda, cream of tartar, and salt.

On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 12" long. Place logs on the prepared baking sheet and flatten slightly so they are 2-1/2" wide (the will spread slightly while baking). Brush top of each log with the beaten egg.

Bake 30 minutes (turning baking sheet half way through baking), until golden and slightly cracked on top. [Do not turn off oven]. Cool for 15 minutes on baking sheet.

Carefully move logs to a cutting board, and using a serrated knife slice each log crosswise at a diagonal into 1/2 inch slices (I snack on the 4 end pieces that aren't as pretty, but oh so tasty ;). Flip each slice cut side down, and sprinkle with a cinnamon sugar mixture. Place back on baking sheet, and re-bake for an additional 10 minutes (turning baking sheet half way through baking), until toasted. (You should end up with 3 doz. 1'' thick by 3-1/2" wide biscotti after baking.)

Transfer biscotti to cool on a wire rack. Once completely cool, store in an airtight container for up to 2 weeks (or freeze up to 6 months). ~ Enjoy!

SANDRA'S OVEN-ROASTED TOMATO BRUSCHETTA

The mouth-watering scents while roasting are second to none,

which provides for a super flavorful appetizer

served hot, room temperature or cold...

Yields: (Appx. 1-1/2 cups)
Serves: 10-12 (i.e., 2/person)

Prep: 5 Mins.

Roast: 1-1/2 Hrs.

INGREDIENTS

Sandra's Homemade French Bread Recipe
[Click here...]

2 (14.5-oz cans) organic stewed tomatoes, drained

3/4 cup finely chopped red onion

1 tablespoon dried basil leaves

1 teaspoon dried oregano (or 1/2 teaspoon ground)

1/4 cup olive oil

2 teaspoons granulated garlic

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Finishing addition:

--1-1/2 teaspoons red wine vinegar, to finish topping

--Shredded Parmesan, for serving garnish

-- Prepared toasted baguette slices (See 'Tip' below)

            [Click here for Sandra's Homemade French Bread recipe]

METHOD

Preheat oven to 325 degrees. Line baking sheet with parchment paper; spray with cooking spray.

Place drained tomatoes in a large bowl (you'll end up with about 1-1/2 cups drained liquid when sufficiently drained); add onion, basil, oregano, oil, garlic, kosher salt and freshly ground pepper. Stir to combine. Spread mixture on prepared baking sheet in an even layer.

Prior to oven-roasting...

Bake 1-1/2 hours, stirring tomato mixture half way through, plus rotate baking sheet for even roasting.

Post oven-roasting...

Using care, roughly chop the roasted tomatoes, while on baking sheet, to bite-size pieces.

Using a spatula, place hot chopped roasted tomatoes into a bowl, and add 1-1/2 teaspoons red wine vinegar; cool mixture to room temperature.

Meanwhile, make the toasted baguette slices. (See instructions below)

Serve bruschetta in a decorative serving bowl placed in center of a platter with toast slices alongside. ~ Enjoy!

~~~~~~~~~~~~~~

Tip:

To make toast, slice a French baguette and brush one side of each slice lightly with olive oil. Place bread, oil-side up, on baking sheet. Bake in 350-degree oven 7 to 10 minutes, or until toasted and crisp to your liking.

Also, if you prefer to serve this as a hot appetizer, simply place the bruschetta topped with parmesan under the broiler a minute or two, just until cheese is melted.

MAX'S ALASKAN MOOSE-SWEET ITALIAN SAUSAGE SPAGHETTI

A comfort-food dish that you and your family are bound to love
as much as my husband Max and I do...

Servings (8 to 10)

Prep: 20 Mins.

Cook: 2 Hrs.

INGREDIENTS:

Sauce:

1 lb (or so) moose, venison, or beef burger

1 lb (or so) ground Johnsonville Sweet Italian Sausage

3 ribs celery, finely chopped

1 small yellow onion, finely chopped

1/2 of a large red bell pepper, finely chopped

2 garlic cloves, minced

1 (29-oz can) tomato sauce, plus

--1 (16-oz. can) tomato sauce

1 (16-oz. can) Italian Stewed Tomatoes, do not drain but chop tomatoes

3 to 4 tablespoons honey, to taste

1 tablespoon dried sweet basil

1 tablespoon dried parsley, or a small bunch of chopped fresh parsley

1 tablespoon dried Italian herb seasoning

Finish:

--Balsamic Vinegar

Serve with:

--12 oz. prepared thin spaghetti, according to package directions

--Freshly grated parmesan

--Loaf of prepared garlic bread

METHOD

In a large, heavy-bottom pot, brown the burger and sausage, then drain. Add the remaining ingredients, in the order listed above, to the pot.  Simmer, covered, for a couple of hours; stirring occasionally. Finally, add several good shots of Balsamic Vinegar.

In the meantime, prepare thin spaghetti noodles.

Serve sauce over pasta and sprinkle with freshly grated parmesan, including a side of warm garlic bread.

SANDRA'S COMFORTING PENNE with VEGGIES

Had a craving for a meatless dinner this evening 

so created this recipe using on-hand ingredients, 

which 'fit the bill' to perfection...

Servings: (6)

Prep: 10 Mins.

Cook: 25 Mins.

INGREDIENTS

1/2 lb. penne pasta, prepared according to pkg. directions

2 tbsp. light olive oil

2 tbsp. unsalted butter

1/2 onion, finely chopped

1/2 yellow bell pepper, finely chopped

6 crimini mushrooms, halved and sliced

1 garlic clove, minced

2 zucchini, cubed

1 (15 oz. can) diced Italian seasoned tomatoes, undrained

1 teaspoon kosher salt

1/4 teaspoon red pepper flakes

2 teaspoons dried basil

2 teaspoons worcestershire

2 teaspoon balsamic

Small squirt of agave (or honey)

1/4 teaspoon freshly ground pepper

Finishing:

2 tablespoons. unsalted butter

Freshly grated parmesan cheese

METHOD

Begin preparing pasta according to package directions, except cooking shy by a couple minutes (pasta will finish cooking in sauce).  When draining, reserve 1/2 cup hot pasta liquid; set aside.

Heat olive oil and 2 tablespoons of butter over medium heat in a large skillet. Add onion, bell pepper, mushrooms and garlic. Cook until onions are translucent, about 5-7 minutes. Add zucchini and tomatoes, kosher salt, red pepper flakes, basil, worcestershire, balsamic, and agave. Reduce heat to low, cover, and cook 10 minutes.

Add cooked, drained, hot pasta with and additional 2 tablespoons softened butter to skillet, along with freshly ground pepper, and reserved pasta water; toss to combine, and cook for a final 2 minutes.

Serve in pasta bowls, topped with freshly grated parmesan. ~ Enjoy!

SANDRA'S 15-MINUTE INDIVIDUAL ROMA PIZZA

When faced with preparing lunch for myself today,

this is the end result; a flavorful mini roma pizza that turned out fabulously well....

Serving: (1)

Prep: 5 Mins.

Bake: 10 Mins.

INGREDIENTS:

Roma Pizza:

1 (7” round) store-bought Mama Mary’s Gourmet Pizza Crust

2 teaspoons, Extra Virgin Olive Oil (EEVO), divided

2 tablespoons, crumbled goat cheese, divided

2 Heaping teaspoons, Jarred, basil pesto sauce

4 Jarred, kalamata olives, quartered lengthwise

2 Jarred, halve sliced sun-dried tomatoes in olive oil, roughly chopped

4 Jarred, marinated quartered artichokes in olive oil, quartered

Greens (to wilt over hot pizza):

Small handful, baby spinach and arugula mix

Slight drizzle with: EEVO, Balsamic Vinegar, Agave ~ Including a bit of Sea Salt and Freshly Ground Pepper ~ Toss and set aside.

METHOD:

Preheat oven to 400 degrees.

Place pizza crust atop baking sheet.  Brush surface, including edges, very lightly with EEVO. Leave ¼” edge of crust free of toppings, while smearing inside crust with basil pesto. Sprinkle lightly with a layer of goat cheese, all of the kalamata olives, sun-dried tomatoes, and artichokes.  Sprinkle, again, with a bit more goat cheese.  Bake for 10 minutes.

Remove hot pizza from oven and immediately add dressed greens on top, along with a final sprinkle of goat cheese.  Cut into quarters, and serve ~ Enjoy!

SANDRA'S MAGNIFICENT 4-CHEESE LASAGNA (Serves 6)

A smaller lasagna recipe version I created for families 
consisting of fewer members. I also made a double batch;

one for this evening, and another for the freezer...

Prep: 30 Mins.
Bake: 45 Mins.
Servings: (6)

INGREDIENTS

Feel free to double the recipe to make it crowd-size, 
or a second batch for the freezer as I did!

Sauce:
1 lb. extra-lean moose burger
--(Or, venison, beef, elk, caribou, buffalo, etc., 
including the option to add Italian sausage, if preferred)
1 small yellow onion, chopped
1 small orange bell pepper, chopped (or your desired color)
1 garlic clove, minced
Pinch of red pepper flakes
1 (24 oz. jar) prepared marinara sauce
1 cup water
--(You need the addition of water so your sauce is a bit looser 
when using no-bake lasagna noodles, 
as they absorb quite a bit liquid while baking)
1 teaspoon Italian herb seasoning
1 teaspoon granulated sugar
1 teaspoon balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Cheese Mixture:
1 large egg
1 cup ricotta cheese
1/4 cup grated parmesan cheese; plus more for topping
2 cups shredded mozzarella cheese
1 cup shredded medium cheddar cheese
1/2 teaspoon Italian herb seasoning
1/4 teaspoon freshly ground pepper

6 no-boil lasagna noodles

Topping:
1/4 cup shredded parmesan cheese

Side dish options:
--Warm and Crusty Garlic and Parmesan Bread
--Garden and Cheese Salad topped with a Light Vinaigrette

METHOD

Preheat oven to 375 degrees. Spray a 9"x9" square baking dish and set aside.

In large skillet, brown the burger over medium-high heat until about 3/4 the way done.  Add the onion, bell pepper, and garlic. Stir mixture, and continue cooking for 5 minutes.  Add the remaining sauce ingredients, mix to incorporate, cover, and bring to a boil.  Reduce heat and simmer for 20 minutes.

Meanwhile, in a medium bowl, whisk the egg with ricotta cheese.  Add remaining cheese mixture ingredients, and fold with a spoon to incorporate.

Make an assembly line consisting of the skillet of sauce, bowl of cheese mixture, no-boil lasagna noodles, and prepared baking dish.  Spoon a bit of sauce bottom of baking dish.

Layer two no-boil noodles on top in a horizontal direction.

Place a layer of cheese mixture on top of noodles.

Repeat laying of ingredients in this manner 2 additional times. [Note: Ensure that the second layer of noodles are placed in a vertical direction, and the 3rd back to a horizontal direction, which provides for more uniform cutting when serving lasagna.] End with a generous layer of sauce and cheese mixture.Top with 1/4 cup of shredded parmesan cheese.

Lasagna ready to be covered and placed in oven...

Spray underside of tin foil (to prevent it from possibly sticking to cheese) and cover baking dish. Bake lasagna for 30 minutes. Uncover, and continue baking for an additional 15 minutes, until cheese is golden and lasagna is bubbly. Let lasagna stand to set for a minimum of 15 minutes prior to cutting. ~ Enjoy!

Plated lasagna with a nice garden salad
and parmesan garlic bread...

SANDRA’S SUMMER CUCUMBER-ONION-RED BELL PEPPER SALAD

A wonderful refreshing, light and healthy

summertime salad that’s a great

accompaniment to any barbecue or main dish... 

Servings: (4)

Prep: 10 Mins.

INGREDIENTS

1 cucumber, peeled, cut in quarters lengthwise, then into ½” chunks

½ small yellow onion, thinly sliced

½ red bell pepper, cut into ½” pieces

¼ teaspoon freshly chopped oregano (or 1/8 teaspoon dried)

1 teaspoon freshly chopped sweet basil (or ½ teaspoon dried)

1 tablespon red wine vinegar

1 tablespoon extra virgin olive oil

Kosher salt and freshly ground pepper to taste

METHOD

Add all ingredients to a small glass/ceramic (non-reactive) bowl, and toss to combine.  Refrigerate for 15 minutes prior to serving to allow flavors to meld.  Toss a final time, and serve. ~ Enjoy!

~~~~~~~~~~~~~~

Tip:  I made this salad with what I had on hand today, although feel free to also include fresh tomato wedges and kalamata olives if you wish, just increase the amount of red wine vinegar, extra virgin olive oil and herbs, accordingly.

SANDRA'S ALL-TIME 'GO TO' MARINARA SAUCE

A hearty and boisterous marinara
sauce recipe that I created
and have never purchased the
store-bought jarred version since...

[Max just informed me that I should not change
an ingredient...a new love has been born
for both of us ~ it's a good thing]

Yields: (5 cups)
Prep: 5 Mins.
Cook and Simmer: 40 Mins.

INGREDIENTS

1 tablespoon extra virgin olive oil
4 garlic cloves, minced
Pinch of red pepper flakes
2 teaspoons Italian seasoning herbs
2 teaspoons onion granules
2 teaspoons dried parsley flakes
1 (14 oz. can) Italian stewed tomatoes, with juices, broken into small pieces
2 (14 oz. cans) tomato sauce
2 teaspoons agave
1/2 teaspoon kosher salt
2 teaspoons aged balsamic vinegar

METHOD

In a heavy-bottom large saucepan heat the olive oil over medium-high heat. Add the garlic and red pepper flakes, saute for 30 seconds.  Add the Italian seasoning, onion granules, and parsley.  Pour in tomatoes with juices, tomato sauce, agave, and kosher salt; bring sauce to a boil. Reduce heat to low, and simmer for 40 minutes, then stir in  balsamic vinegar.

Here is a recipe [click on link below photograph] where I've added mini-meatballs to make subs (feel free to use any burger meat of your choice):

Sandra's Marvelous Moosey Mini-Meatball
Open-Faced Subs Recipe

SANDRA'S MARVELOUS MOOSEY MINI-MEATBALL OPEN-FACED SUBS

A wonderful and very comforting meal
served with local Alaskan Summer beer.
This marinara sauce will end up being your favorite of all time,
I'm sure...

Yields: (8, 6" long sub halves)
Prep: 15 Mins. 

Bake: 15 Mins. (Meatballs)
Bake: 5 to 7 Mins. (French Bread halves)
Simmer: 30 Mins.

INGREDIENTS

1" Mini-Meatballs:
--(Yields: 48 mini-meatballs)
1 lb. extra-lean burger (I used moose) 

1 large egg, slightly beaten

2 tablespoons milk

1/2 cup panko (Japanese breadcrumbs), or regular
1/4 cup grated parmesan cheese

1 garlic clove, minced

3 tablespoons red onion, finely minced

½ teaspoon ground mustard

½ teaspoon celery seeds

kosher salt and freshly ground pepper to taste

Be sure to have
Alaskan Summer Beer
on hand...

Marinara Sauce:
--(Yields: 5 cups)
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
Pinch of red pepper flakes
2 teaspoons Italian seasoning herbs
2 teaspoons onion granules
1 (14 oz. can) Italian stewed tomatoes, with juices, broken into small pieces
2 (14 oz. cans) tomato sauce
2 teaspoons honey
1 teaspoon kosher salt
2 teaspoons aged balsamic vinegar

Subs:
1 Loaf of Sandra's Homemade French Bread
2 cups shredded mozzarella
2 cups shredded romaine

METHOD

Preheat oven to 350 degrees. Line a baking sheet with tin foil, spray with oil, and set aside.

In a medium bowl, mix together burger, beaten egg, milk, panko, parmesan cheese, minced garlic, minced onion, ground mustard, celery seeds, kosher salt, and freshly ground pepper. Roll into 1” balls (I do so using a small scoop to ensure meatballs are of uniform size).

Par-bake in preheated oven for 15 minutes, turning once half way through.

Meanwhile, in a heavy-bottom large saucepan heat the olive oil over medium-high heat. Add the garlic and red pepper flakes, saute for 30 seconds.  Add the Italian seasoning, and onion granules.  Pour in tomatoes with juices, tomato sauce, honey, and kosher salt; bring sauce to a boil. Reduce heat to low, then stir in  balsamic vinegar.

Add the par-baked meatballs, and gently fold to coat with sauce. Simmer, uncovered, on low for 30 minutes, while occasionally folding to continue to coat meatballs with sauce.

In the meantime, slice the french loaf in half lengthwise, and remove a bit of bread in the middle to form a slight well, then cut each half into quarters crosswise (ending up with 8 halves). Place on a foil-lined baking sheet and bake for 5 to 7 minutes until slightly crispy and golden.  

Spread a layer of shredded romaine among each loaf half, generously top with mini-meatballs and sauce, then sprinkle with shredded mozzarella. 

Serve with plenty of napkins. ~ Enjoy!

~~~~~~~~~~~~~~

Tip:  The mini-meatballs and marinara sauce would also be fabulous if you wish to serve it over prepared spaghetti noodles.

SANDRA’S 8-INCH GRILLED TURKEY PEPPERONI PIZZAS

Absolutely fabulous when you want

grilled, flavorful, and tasty pizzas in a hurry

without a lot of fuss…

Yields: (2) 8” Pizzas

Prep: 5 Mins.

Grill: 8 to 10 Mins.

INGREDIENTS

1 pkg. of 2 (8”) Boboli pizza crusts (these stand up to grilling)

½ cup pizza sauce

1 cup shredded mozzarella cheese, divided

1 cup shredded medium cheddar cheese, divided

14 turkey pepperoni slices

2 tablespoons roughly chopped peperoncini

2 tablespoons roughly chopped, jarred fire-roasted red bell peppers

--1/4 teaspoon yellow cornmeal

METHOD

Preheat grill to medium-high heat.  Spray a foil-lined baking sheet, sprinkle with a light dusting of yellow cornmeal, and set aside.

Spread half of the pizza sauce on each of the crusts.

Equally, sprinkle half of the cheeses over the sauce.

Next, layer the turkey pepperoni, and sprinkle with the fire-roasted red pepper, and peperoncini.

Finally, sprinkle with the remaining cheeses.

Place pizzas on the prepared baking sheet.  Grill, covered, for 8 to 10 minutes. Remove and let stand for 5 minutes, slice into quarters, and serve. ~ Enjoy!

~~~~~~~~~~~~~~

Tip: Feel free to alternatively bake the small pizzas in a hot oven preheated to 450 degrees using the same method and baking for the same amount of time, although you’ll be lacking the great smoky flavor.

SANDRA’S GRILLED SHRIMP and VEGGIES with LINGUINI

A light, easy, and quick shrimp pasta
dinner that's sure to please...

Servings: (4)

Prep: 10 Mins.

Cook: 15 Mins.

INGREDIENTS

Grill:

1 lb. shrimp, peeled and deveined (I used large Skagway Coon Prawns)

½ red onion, julienned to ½”

½ red bell pepper, julienned to ½”

2 tablespoons extra-virgin olive oil

½ teaspoon garlic granules

½ teaspoon Italian herbs blend

1/4 teaspoon crushed red pepper flakes

½ teaspoon freshly ground sea salt

½ teaspoon freshly ground black pepper

Pasta:

1 (16 oz. pkg.) linguini

2 tablespoons unsalted butter

3/4 cup Parmesan cheese

1 cup reserved hot pasta water

Garnish:

2 tablespoons Parmesan cheese

2 tablespoon fresh basil, chopped

METHOD

Place the shrimp, bell pepper, onions, olive oil, and remaining herbs and seasonings into a medium bowl; toss to combine.  Let the mixture marinade for 10 minutes.

Meanwhile, prepare pasta according to package directions, about 10 minutes cooking time.

While the pasta is cooking, preheat an indoor (or outdoor) grill to medium-high heat.  Using tongs, place the shrimp, bell pepper, and onions onto hot grill.  

Grill the shrimp only 2 minutes per side, and then remove to a plate (they should have a loose curl as shown in photograph, not a tight curl as that indicates they are overcooked).  

Continue grilling vegetables until crisp-tender, about 5 to 7 minutes.

Drain the linguini, reserving 1 cup of hot pasta water.  Add butter to the hot pot to melt, and add the drained linguini, basil, Parmesan cheese; toss to combine. Add the reserved hot pasta water, and toss to form the sauce. 

Place the linguini among four serving plates.  Add the grilled vegetables over top, and garnish with Parmesan and basil. ~ Enjoy!